Recipe world

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

There are some vegetables which have become part of our daily cooking, without which we can't do full pledged cooking. For eg: Tomato, Green beans, etc.. These veggies are easily available everywhere in all the seasons. Preparing the rice items like Pulao and some common daily dishes like Sambar, Palya (Stir fry) or Rasam will become really difficult without such veggies.

I always love to use green beans (also called as French beans) in my cooking. Delicious Sambar, Stir Fry, Pulav, Hashi (Rayita), etc. can be prepared using this beans along with other different vegetables. These days, my little one loves to eat fresh green beans. She enjoys eating all the dishes prepared using green beans. Because of her love towards green beans, we are buying this vegetable every time when we go for buying vegetables!

Below is the recipe of Green Beans Palya / Stir Fry. This simple and delicious Palya suits well with rice, roti and dosa.

Preparation Time: 20 - 25 minutes

Servings: 3

Difficulty level: Medium

Ingredients:

Fresh green beans - 300 gm
Dry red chilli - 1/2 piece
Green chilli - 1 (adjust according to taste)
Urad dal - 1 tsp
Mustard seeds - 1/2 tsp
Pinch of asafoetida
Turmeric powder - 1/4 tsp
Curry leaves - 1 strand
Salt to taste
Amchur powder - 1/2 tsp or to taste
Sugar - 3/4 tsp or to taste
Cooking oil - 2 tbsp
Grated coconut (optional) - 2 to 3 tbsp
Water - 1/2 cup or more

Method:

Wash and clean the green beans, chop them finely.
Heat oil in a heavy bottom pan. Add dry red chilli pieces, urad dal, mustard seeds, asafoetida and turmeric powder. Saute them on low flame. Once the mustard seeds start spluttering, add chopped green chillies and curry leaves.
Saute it for a while and add the chopped green beans. Add around 1/2 cup of water and cook it covered. If the beans is tender ones, this much water will be good enough for cooking. If its grown ones, you may have to add more water.
Saute the mixture occasionally. Once its half cooked, add salt, sugar and amchur powder for taste and mix it well.
If the beans is tender ones, it will get cooked by 10 - 12 minutes. Else, it may take more time.
Once its cooked completely, add the grated coconut and cook it for 5 more minutes.
Serve this healthy n delicious Palya / Poriyal along with rice, roti or dosa.

Dear friends,

Here comes my wishes for the Diwali..

May you be blessed with joy n well-being to last through the year..once again, Happy Diwali :)

Sneak a peak at the recipe collection for Diwali..

Hope to reach you soon with a new recipe!

Cheers!
Vani

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Broccoli is one among those veggies which are very good for our health. This green colored veggie looks bit similar to cauliflower, but belongs to the family of cabbage! As read in Wiki, Broccoli is a good source of vitamin C and dietary fiber. It has got some other benefits such as anti-cancer properties. Due to its health benefits, I have made it a habit of using broccoli in my cooking on regular basis these days.

Broccoli is very good for preparing Indian dishes like Paratha, Stir Fry, Curry and so on. Broccoli Stir Fry is of our family favorite. I was thinking of sharing this recipe from quite a long time, but was not able to click the picks. These days, little one keeps an eye on my activities all the time. Whenever I prepare some dishes and arrange them for the photo shoot, her little hands will be there to rearrange everything! So, my clicking activities are restricted to week-ends most of the time, when she will be busy with her dad :)

Here is the recipe of Broccoli Stir Fry / Broccoli Palya. Simple yet delicious, I hope you will love it!

Preparation time: 15 minutes

Servings: 2

Difficulty Level: Easy

Ingredients:

Broccoli, slit into medium size florets - 3 cups
Onion - 1 small
Crushed ginger, garlic - 1/2 tsp
Red chilli powder - 1 tsp or to taste
Turmeric powder - 1/2 tsp
Salt to taste
Oil - 1 tbsp

Method:

Chop the onion into medium size pieces.
Heat oil in a heavy bottom pan. Add the crushed ginger - garlic and saute for a while. Once it turns lightly brownish, add the chopped onion and fry till it looks transparent.
Add the broccoli florets and salt to taste. Cook it covered. Give it a stir occasionally.
Add red chilli powder and turmeric powder when the broccoli is almost done.
Cook it for 2 - 3 minutes more and turn off the flame.
Serve this delicious Broccoli Stir Fry with lunch or just have them as it is!

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Muskmelon or Cantaloupe is one of the tropical fruits which is used mainly for preparing juices and milkshakes. This fruit is very good for use especially during summer. Muskmelon is a good source of vitamins 'A' & 'C', Folic Acid and potassium. And also, this fruit helps to maintain the water content in our body during summer and keeps the body cool. Muskmelon with its natural sweetness, is told to be very good for people who are on diet.
I use this fruit mainly for preparing juice and payasa (kheer). Sometimes, we would love to eat it simply as it is. I'm sharing the Muskmelon Payasa recipe today. Its very easy and won't take much time to prepare. Here you go!!

Preparation Time: 10 minutes
Cooling time: 1 hour
Servings:3
Difficulty Level: Easy

Ingredients:

Muskmelon - 1/4th part of a medium size fruit
Boiled milk @ room temperature - 2 cups
Sugar - 1/2 cup or according to taste
Pinch of salt
Cardamom powder - 1/2 tsp

Method:

Separate the skin and seed part of the fruit and grate the fruit using a grater.
To this, add milk, sugar, salt and cardamom powder and mix well.
Keep it refrigerated for an hour for cooling or you can serve it immediately if cooling is not required.

Tips:

If you love to use jaggery, replace sugar with jaggery for this recipe.
If you want to prepare cold Payasa immediately, keep the boiled milk refrigerated for sometime before and once you are ready with all other ingredients, use this cold milk for making Payasa.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Modaka is one of the special sweet goodies prepared especially during the festival of Ganesha Chaturthi. There is a belief that the dishes Modaka and Pancha kajjaya are the favorites of Lord Ganesha among all other dishes. I really don't know how far its true, but all these dishes taste wonderful for our tongue also!

Festive preparations are going on in our house from last week. I have prepared few dishes in advance for the festival and one among them is Modaka. Every time, I used to prepare Modaka with rice flour binding. This time, I have followed my sister's recipe and used Maida flour for the cover. Modakas came out really well with a thin, crispy outer layer and tasted really good.

Here is the recipe of Modaka for you. Try preparing them for the festival and enjoy with near and dear ones :)

Time required: 1 1/2 hours

Difficulty Level: Difficult

Yield : 30 Modakas of medium size

Ingredients:

Oil for deep frying

- For Stuffing:

Sugar - 1 1/2 cup (or according to taste)
Jaggery (optional) - 1 tbsp
Deciccated / Fresh grated coconut - 3 cup
Water - 1 cup
Sesame (Till) seeds - 2 tbsp
Cardamom powder - 3/4 tsp

- For Binding:

Maida (Plain flour) - 3 cup
Salt - a big pinch
Ghee - 1 1/2 tsp
Water - 1 cup approx

Method:

Combine Maida (Plain flour), salt and ghee in a mixing bowl. Mix it nicely using your hands for 3 - 4 minutes. Add water little by little and prepare a smooth, non sticky dough. Cover it and keep aside for 15 - 20 minutes.
Take a heavy bottom pan. Add shredded coconut, sugar, jaggery (optional) and bring to boil.
In the meanwhile, dry roast the sesame seeds on low flame till golden brown and keep aside.
Keep stirring the coconut mixture occasionally. Once all the water content is dried out, add the roasted sesame seeds and cardamom powder and switch off the flame.
Divide the binding dough into small portions of equal size and give them the ball shape. Take the balls one by one, dust with some dry flour and roll them into small, very thin circles. Roll them as thin as possible.
Pour a tablespoon full of coconut mixture in the middle of the circle. Combine all the edges of the circle, pinch them and give it the Modak shape.
Deep fry the prepared Modakas in hot oil on medium flame till golden brown.

Tips:

Both fresh grated coconut as well as desiccated coconut will hold good for this recipe. You can make use of either of these.
Jaggery can be substituted with sugar for this recipe. Modak tastes even better when jaggery is used.
To ensure even color, keep stirring the Modakas while deep frying.